Fish

Leftover Salmon Cakes takes 30 minutes to prepare.

Leftover Salmon Cakes takes 50 minutes to cook.

Leftover Salmon Cakes makes 8 servings.

The ingredients for Leftover Salmon Cakes are:

1/2 pound cooked salmon (can substitute canned)
olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1 c seasoned breadcrumbs
1/2 cup light mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Here is how you make Leftover Salmon Cakes:

Preheat the oven to 350 degrees F.Place 1 tablespoons of butter, 1 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.Heat the remaining 1 tablespoons butter and 1 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.Number of Servings: 8Recipe submitted by SparkPeople user KARINSKANH.

The nutritional information for Leftover Salmon Cakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 230.6

• Total Fat: 13.8 g
• Cholesterol: 83.5 mg
• Sodium: 679.5 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 1.6 g
• Protein: 11.5 g